Computational Chemical Analysis of Newly Developed Guanidino-Phase for Quantitative Analysis of Saccharides in Liquid Chromatography

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Abstract
A guanidino-phase was synthesized from a propylamine bonded phase. This new bonded phase had higher retention capacity for saccharides than the original amino phase, and saccharides were quantitatively recovered. The computational chemical analysis of the retention mechanism indicated that electrostatic forces may contribute to the retention on the guanidino phase, and that a combination of electrostatic force and hydrogen-bonding may contribute to this on amino phase. The poor recovery from amino phase may be due to the formation of glycosides.